July, 2020 ~ A hot time in the kitchen, for sure!

bethk wrote:I know it's going to be blistering hot tonight.

But we have to eat.....  I'm thinking of using the gas grill as an oven again, this time for a couple casserole dishes of stuffed peppers.

We have an over abundance of the hot banana peppers and a bunch of red sweet peppers that need to be picked and eaten.  I've used the hot peppers for stuffed pepper casserole before and we both liked it ~ cooking takes a lot of the spicy heat out of the peppers.

And since I have ground beef (thanks, Fresh Market!!) I'll play around with what I have on hand to make a filling.

Imelda HL wrote:
[
Can you take the picture of your hot banana peppers and post them here? I want to see if I can find them here, thank you

bethk wrote:We have way too many hot peppers ~ Dane wants me to pickle them......but that means I have to buy new quart wide mouth jars.  Of course he wants them pickled whole.  Too much messin' around for me.  But we'll see.  It's not hard but I'm mean enough to not spend time working on something I won't be eating.....

Even the jalapenos are turning red because we have so many and can't share them and can't eat them fast enough....


1-800 order from Tony Packo's .com

UNCLE JIMMY wrote:

1-800 order from Tony Packo's .com

Cookin Lore wrote:Canada Day today.  Our national Holiday.  Not a good day for me.  Sis has been moved to the hospice facility.  I was wrong about a couple of things.  Her room is fully furnished, she does not take her own furniture, and thanks to COVID19, there are very strict visitor rules.  Two people can be designated as visitors and that, for now is her son, and her husband of 34 years.  No spot for a sister, and I understand.  When Health Canada loosens restrictions I may be able to visit.  There's nothing else that can be done, but obviously I don't like it.  

bethk wrote:My stuffed peppers came out really good.  HE had stuffed hot banana peppers ~ he said there was still just a little bit of 'bite' and the flavor was good.  I had stuffed red sweet peppers and they were yummy.  The hamburger/rice/vegetable filling had good flavor & held together nicely.  I used the leftover marinara (thinned out a bit) as the moisture needed to soften the peppers.

I mixed up the package of the Sweet Kale Salad to go with our meal.

bethk wrote:My stuffed peppers came out really good.  HE had stuffed hot banana peppers ~ he said there was still just a little bit of 'bite' and the flavor was good.  I had stuffed red sweet peppers and they were yummy.  The hamburger/rice/vegetable filling had good flavor & held together nicely.  I used the leftover marinara (thinned out a bit) as the moisture needed to soften the peppers.

I mixed up the package of the Sweet Kale Salad to go with our meal.

UNCLE JIMMY wrote:
Beth, do you remove the skins on the peppers??
Some peppers, the skins are thin, but the majority of them, like bell peppers, have skins that get stuck to the roof of the mouth.

Bugster2 wrote:I envy all of you with cast iron stomachs.

They have imposed new COVID restrictions in CA. They have closed all indoor dining, bars, wineries. Some beaches are closed and all beach parking lots are closed so they are making it hard for beach go-ers to get there. It won't stop people. They will just load up their SUV's with people and food and probably a bicycle. The people and food will get dropped off. The driver will park somewhere and bike down to the beach. No one wears masks in OC. IDK. Frankly I think everything should open and if you want to take a chance on getting sick, so be it. We don't even know if there is ever going to be a vaccine, so you either have to say goodby to your life as you knew it and remain holed up in your house for the rest of your life or risk getting sick. If you do get sick then I hope there is some kind of immunity you have built up in your body. I got the Hong Kong flu twice. I got the red measles twice, so i am not confident.

bethk wrote:

Imelda HL wrote:
[
Can you take the picture of your hot banana peppers and post them here? I want to see if I can find them here, thank you

The plants are looking pretty wilted, but it's hot and it's the middle of the day.....

The peppers start out a light green, are ripe when yellow and increase the heat when they turn orange to red.....

NormM wrote:I am going to cook some Korean style baby back ribs on the grill this evening but after the sauerkraut discussion I started some today.  A few months ago I made a Chinese style jar for ferementing vegetables on the potters wheel and decided making kraut in it would be a good use for it but then I saw some jar lids for wide mouthed canning jars that were fermentation locks for making fermented vegetables.  The lids came today and so the cabbage is in one and I'll let you know how it turns out.  Glass jars are better because you can see how things are going without taking the lid off.  The Chinese jar works by putting water in the valley at the top of the jar, then gas given off rises out through the water and air can't get in.  The fermemtation lid does the same thing.  This one came with a pump so when you take off the lid to taste it, you can pump the air out that you let in when you took the lid off.